Marinated Mushroom Tacos

To be honest, there are few foods I love as much as mushrooms. I gravitate towards every mushroom item on a menu and if you haven’t noticed already, I cook with them all the time. I love them on pizza, pasta, in stir fries, and now in tacos. I know they can be a bit polarizing. I had a coworker request that I stop including mushrooms in all my recipes – sorry Kiera, not going to happen! In a plant-based diet, they add so much umami to dishes and these Marinated Mushroom Tacos highlight that so well. 

I used oyster mushrooms in this recipe which I realize aren’t as easy to find. I typically get mine from our local produce delivery service (shoutout Farmhouse Delivery) or Central Market. If you can’t find them, it won’t break this dish, you’ll just miss out on the shredded texture that comes from the oyster mushroom. You could sub shiitake, porcini, or even portobello if needed. Regardless of the mushroom you use, they are tossed in a simple marinade of soy sauce, maple syrup, olive oil, salt, cumin, and chili powder. They barely marinate – just for like 10-15 minutes while the oven is preheating – and then they are roasted at a high heat to brown. That’s pretty much it. Easy, flavor packed taco filling.

You can fill these Marinated Mushroom Tacos with whatever your favorite fillings and toppings are. I love to toss some red cabbage in olive oil, lime juice, and salt for a nice crunchy component. And of course a little avocado.

Marinated Mushroom Tacos

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★★★★★

5 from 1 reviews

• Author: kindrootsfood
• Total Time: 35 minutes
• Yield: 10 tacos 1x
• Diet: Vegan

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Description

These Marinated Mushroom Tacos are quick, simple, and packed with umami using a quick marinade before roasting in the oven.

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Ingredients

Scale 1x2x3x

Mushrooms:

• 1.5 lbs oyster mushrooms, roughly torn
• 4.5 tablespoons soy sauce
• 1.5 tablespoon maple syrup
• 1/3 cup olive oil
• 1 teaspoon salt
• 1.5 teaspoon cumin
• 1.5 teaspoon chili powder

Serving:

• 10 tortillas, flour or corn
• 1/2 a small red cabbage, thinly sliced and tossed with 2 tablespoons olive oil, juice of 1 lime, and a pinch of salt
• Avocado
• Pickled red onions

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Instructions

1. Roughly tear your oyster mushrooms into small-medium shreds and place in a medium bowl.
2. Mix together all marinade ingredients and add to mushrooms. Tossing well.
3. Set aside to marinate while you preheat the oven to 425.
4. Prepare a baking sheet by lining with parchment paper.
5. Spread mushrooms evenly on baking sheet.
6. Bake for 22-25 minutes until roasted and starting to brown.
7. Remove from oven and set aside.
8. Fill tortillas with cabbage, mushrooms, and all your favorite toppings. Enjoy!

• Prep Time: 10
• Cook Time: 25
• Category: Main

Keywords: mushroom tacos, vegan tacos, tacos